Gluten-free, grain-free banana bread

Gluten-Free, Grain-Free Banana Bread

TOTAL PREP TIME: 90 MINUTES

Packed full of spices to support digestion + a little bit of sweetness, this delightful recipe is a perfect addition to any dessert menu.

Ingredients

3 large very ripe bananas
4 large eggs, room temperature
1 tablespoon Maple Syrup
3 dates, ground up into a paste
3 tablespoons almond butter
1 teaspoon vanilla extract
¾ cup coconut flour
¼ teaspoon powdered cardamom
1 teaspoon cinnamon
1/8 teaspoon ground clove
¼ teaspoon ground nutmeg
¾ teaspoon baking soda
1/8 teaspoon kosher salt
¼ cup chopped walnuts (optional)

Instructions

Preheat the oven to 350 degrees F. Line a loaf pan or two mini loaf pans with parchment paper. Grease the paper with ghee.
Mash the bananas using a stand mixer at medium speed or use a spatula in a large bowl. Whisk the eggs with a fork and add them to the mixer bowl. In a separate bowl, mix maple syrup and date paste together to make homogeneous. Add this mixture to the mixer with almond butter and vanilla.
While the wet ingredients are mixing, combine the coconut flour, spices, baking soda, and salt together in a small bowl. Start to sprinkle the mixture into the stand mixer. The mixture should be quite thick. If using walnuts, add to the mixture. Once everything is combined, pour the batter into the prepared loaf pans.
Bake for 50-60 minutes. The top will be golden dark brown. To test, insert a toothpick in the middle of the loaf. If the toothpick comes out clean, the bread is done. Remove the bread from the oven and let cool on a wire rack.

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